Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make. Video. Plus 50+ Best Fish Recipes.
This Seared Tuna happened a lot in our catering days, so much so, I couldn’t bring myself to make it again for a long long time. But a good three years have passed now, and the other day I got a hankering for it, so I thought I’d share! It’s one of those recipes that may seem fancy, but honestly, it couldn’t be any simpler and the best part, it is, it is ridiculously fast!
Here we are pairing it with a cool and crunchy Asian Cucumber Salad and Seasoned Japanese Rice with Furikake, a light and refreshing summer meal.
BEST TUNA TO USE?
Whenever you serve Ahi Tuna rare, make sure to use “sushi-grade” tuna. My favorite? Look for Saku Tuna.
WHAT IS SAKU TUNA:
Ahi tuna or yellowfin tuna, also known as saku tuna, is commonly used to make sushi. Suku means “block” and it is typically a block of boneless, skinless, frozen, vacuum-packed yellowfin tuna.
Flash freezing the tuna kills any harmful bacteria, making it very safe to eat. Yes, of course, you can also use fresh ahi tuna, if you trust your source, or live close to where it is caught. We used Saku Tuna in our catering business and never had a problem.
WHERE TO GET SAKU TUNA?
If your grocery store makes sushi in-house, then they very likely have Saku tuna- just ask if you can buy a block. Locally I purchase it at Huckleberries from the Sushi Department.
Purchase from a Sushi Restaurant. More than not they are happy to sell a block of frozen Saku Tuna.
Order online. This company offers frozen Saku Tuna Block.
HOW TO SEAR AHI OR YELLOWFIN TUNA:
Step One: Thaw the tuna (either in a bowl of cold water with plastic on, or overnight in the fridge), and pat it dry. Coat in soy sauce or GF liquid aminos.
The Sesame Crust is a blend of sesame seeds, granulated garlic or onion powder, dried herbs (thyme or Italian seasoning), salt and pepper and sugar.
Sugar helps get the crust nice and golden, in a shorter amount of time which is imperative here, to prevent overcooking the fish.
Step Three: Coat the Ahi Tuna in the sesame seed spice, pressing it into the flesh and coating all sides generously. The soy sauce helps it stick.
Step Five: Carefully place the ahi in the pan- don’t throw it in, it will splatter, carefully lay it in the oil. Press it down into the skillet with a metal spatula and sear for about 45-60 seconds. If the seeds are popping use a splatter guard. Lift one side and check to see that the crust is golden- if not, your pan is not hot enough, so turn the heat up. ?
The goal here is to get a nice golden crust on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
Basically, the pan needs to be hot enough to get the crust golden in 60-90 seconds, otherwise you’ll likely overcook the inside of the fish. Carefully turn it over, press down, sear for 60-90 seconds. Then sear the two long edges, using a pair of tongs to hold it up.
EXPERT TIPS FOR THE BEST SEARED AHI TUNA:
Use sushi-grade, Saku Tuna Block for nice uniform slices.
Add a little sugar to the spice mix, which will carmelize in the pan and give a golden crust, in a shorter amount of time.
Use a cast iron skillet, and make sure it is HOT HOT HOT ?.
SEARED TUNA FAQS
WHAT DOES SEARED TUNA TASTE LIKE?
Seared Tuna tastes mild, slightly sweet, not fishy, but with a “meaty” firm, buttery texture.
IS SEARED TUNA STILL RAW?
Yes, technically seared tuna is only cooked on the outside, yet rare, or somewhat raw on the inside. Think of this like sushi.
IS IT SAFE TO EAT SEARED TUNA?
Absolutely! Just make sure your ahi is “sushi grade”, smells sweet and not fishy, and has been frozen. Freezing actually kills any harmful bacteria.
